5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4 inch thick
8 (4 1/2-inch) fat free corn tortillas
6 ounces (1 1/2 Cups) light or fat free Monterey Jack cheese, shredded 1/2 cup fresh salsa
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
- Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
- Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft).Wrap loosely in a clean kitchen towel to keep warm.
- To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.
Serving Size: 1 taco; Calories 87, Fat 1 g; Protein 4 g; Carbs 16 g;Fiber 3 g; Cholesterol 8 mg Sodium 379 mg
Want something to go along with those tacos? Well how about some homemade corn chips...or tortilla chips? It easy!
- Preheat the oven to 350 degrees F.
- Spray both sides of the tortillas with the olive oil flavored cooking spray. Stack the tortillas and cut the pile into sixths to make chips.
- Spread the chips out in a single layer on two large baking sheets and season with salt.
- Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.